Chapter 2.  Small living beings only seen by microscope  4 types that contaminate food:  1. Bacteria  2. Viruses  3. Parasites  4. Fungi.

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Presentation transcript:

Chapter 2

 Small living beings only seen by microscope  4 types that contaminate food:  1. Bacteria  2. Viruses  3. Parasites  4. Fungi

 Microorganisms can be arranged in 2 groups SPOILAGE MICROORGANISMS PATHOGENS Ex. MoldEx. Salmonella, Hepatitis A Unappetizing but usually doesn’t cause illness Disease causing

 Single celled organism, divides forming 2 of itself, grows and reproduces in the right conditions

Most can be killed by high temps or slowed down by cold temps

 Spore – some bacteria can form thick walls protecting against temperature, moisture, and acidity  Spores can’t reproduce but can turn back into regular bacteria if it’s in a comfortable growth zone

 Conditions favorable to bacteria growth: FATTOM FOOD ACIDITY TEMPERATURE TIME OXYGEN MOISTURE

FOOD  Bacteria love a food source to feed off of.  They mainly enjoy carbohydrates and proteins.

ACIDITY  High acid isn’t a welcoming environment for much (think of lemons).  Neutral to low acidity is the most comfortable range for bacterial growth.

TEMPERATURE  Temperature Danger Zone - bacteria grow best between 41°F and 135°F, the TDZ  Food is exposed to the TDZ when thawed, cooked, cooled, and reheated  These four stages need the most caution.

Temperature Danger Zone

TIME  Bacteria need time to grow  They double their population every 20 minutes  If potentially hazardous food remains in the TDZ for 4 hours or more, pathogens can grow to high enough levels to cause illness

TIME

OXYGEN  Some pathogens require oxygen to grow and some don’t  Vacuum seals drastically reduce oxygen levels

MOISTURE  Most pathogens need water to grow  Water activity is the amount of available moisture in an item. It is on a scale of  Most potentially hazardous foods have a water activity of.85 or higher

FAT TOM is the key to controlling microbe growth. Food processors can use methods to: 1. make food more acidic 2. add ingredients to lower water activity 3. Use vacuum packaging to deny oxygen You can control Time and Temperature

 Different bacteria cause different illnesses  Most illnesses have similar symptoms dealing with the digestive tract (nausea, vomiting, diarrhea)

 Certain bacteria cause more serious symptoms (fever, chills, dehydration, miscarriages, blood pressure spikes, bleeding, blurred vision, inability to swallow, paralysis, kidney failure, skin lesions)